Hearty Chicken Corn Chowder

 

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1 tablespoon butter 1 medium (110 grams) onion, chopped 2 medium (80 grams) celery stalks, chopped 2 garlic cloves, minced 1 (32-ounce or 910-gram) container reduced-sodium chicken broth 2 Yukon Gold potatoes, diced (about 2 cups) 2 cups (280 grams) fresh or frozen corn kernels 1 tablespoon fresh. Ingredients 8 slices bacon, diced 2 Tbsp unsalted butter 1 medium yellow onion, diced 1/4 cup all-purpose flour 2 cloves garlic, minced 5 cups water (chicken broth or vegetable broth may be substituted) 8 ears yellow sweet corn (husks and silks removed) 1 lb. yukon gold or baby red potatoes Directions In a large saucepan, cook bacon over medium heat until crisp.

Remove to paper towels with a slotted spoon; drain, Saute celery and. Ingredients 12 oz bacon, chopped 1 lb boneless, skinless chicken breast, cut into 1 inch cubes (or I cheated and used rotisserie chicken, chopped) 32 oz frozen corn. Made with canned creamed corn, this hearty chicken corn chowder has the kick of green chilies with the creamy base of half and half.

Fresh cilantro. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat. Chicken Corn Chowder is a creamy and hearty soup that is packed full of flavor.

It’s creamy but still has just the right amount of chunks. Perfectly cooked potatoes and a rich broth give the soup body. Crisp bacon adds fantastic texture and taste. Summer corn chowder is a hearty, mild soup filled with summer harvest vegetables.

A creamy homemade broth is filled with corn, potatoes, zucchini, and bell pepper. This summer corn chowder recipe is the perfect way to enjoy your favorite summer harvest vegetables. This creamy, hearty chowder features chicken paired with a flavorful combination of zucchini, corn, potatoes and cream of celery soup.

Cozy up to a bowl for a satisfying and delicious soup! prep time 15 minutes total time 1 hr. Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper.

Add 2 tablespoons of the.

List of related literature:

WHY THIS RECIPE WORKS: Rustic, hearty, and made with readily accessible ingredients, chicken chowder makes a great onepot meal.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the vegetables, pour in the stock, bring to a boil, and simmer, covered, for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

Add the drained bacon pieces and the corn, milk, and chicken broth to the pan and cook, stirring, over mediumhigh heat until the chowder comes to a boil.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Add reserved chicken, bacon, onions and mushrooms; season with salt and pepper to taste, reduce heat to medium­low, and simmer gently to warm through and blend flavors, about 5 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

# for the corn-infused broth: Combine the chicken stock and corncobs in a large pot over high heat and bring to a boil.

“Zahav: A World of Israeli Cooking” by Michael Solomonov, Steven Cook
from Zahav: A World of Israeli Cooking
by Michael Solomonov, Steven Cook
HMH Books, 2015

Add the chicken stock and roux, along with the bay leaves and Cajun Seasoning Blend.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Thicken chowder using a roux (a mixture of 1 cup butter and 1 cup flour cooked together until a golden color).

“Minnesota Eats Out: An Illustrated History” by Kathryn Strand Koutsky, Linda Koutsky, Eleanor Ostman
from Minnesota Eats Out: An Illustrated History
by Kathryn Strand Koutsky, Linda Koutsky, Eleanor Ostman
Minnesota Historical Society Press, 2003

Add the chicken stock, parsley, and nutmeg; season with salt and pepper; and bring to a boil.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Add the cornbread, thyme, and apricots, then pour 1 cup of the broth over the mixture and stir to blend.

“The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven” by Diane Phillips
from The Ultimate Rotisserie Cookbook: 300 Mouthwatering Recipes for Making the Most of Your Rotisserie Oven
by Diane Phillips
Harvard Common Press, 2002

Add reserved broth; bring to a boil, reduce heat, and simmer, uncovered, 3 minutes.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • OMGosh! Made this 2years ago, it’s sooooooo delicious. I’m so glad it’s still here. I forgot to write your recipe down then, but am doing it now. This is a keeper….. Absolutely awesome chowder, Thank You!

  • I’m going to give this a go, though I will leave out the sugar. I find corn quite sweet already. Thank you for your cheery & delicious recipe videos.

  • Looks delicious I’m definitely making this tonight although I don’t have any purpose flour hopefully it’ll still come out good thanks for the recipe ��

  • I am so addicted to your channel! I have used so many of your recipes. Meatloaf, rolls, cinnamon rolls, Brussel sprouts, so many more! Thanks for the inspiration and support.

  • Great recipe! My husband and I like some heat so we did the black (its what we had in the house) along with dried parsley, heaps of cayenne and subbed turkey bacon for the bacon (again what we had). Also in the beginning part added some minced garlic and ginger paste. Deeeeelicious!

  • Better late then never?  I really like chowders, they are very hearty and makes a great dinner.  Just need a good hunk a bread, lol.

  • I know you said funky colors when you were talking about putting the potatoes in water but for a min I thought you said something else.  Made me chuckle. Kid coming out in me lol but this looks amazing! Good job!

  • i really enjoy your style of presenting, though i personally like a bit more cooking in my kitchen (maybe add some?) that being said i love sending you meals to relatives who really are not much of cooks due to age but enjoy good food:) so PLEASE keep up the posting:) and I will keep watching & sharing:)

    thank you to +FlavCity for linking your info in the tabasco challenge:)

  • Yummy �� Yummy �� one of my favorite chowders…great for winter days, we just got over a foot of snow…making this soup Friday. Thanks for sharing��

  • lol, really gentle intro followed by, HEY HELLO EVERYONE-
    i put the volume too high cuz i thought it was gonna be the same level from the intro all the way to the end lmao.

  • Dear Dave
    Thanks for this recipe. I was looking for the above for a very long time. I once watched it on Nigella cooks. Well I don’t have channel TV any longer but only watch videos on my u tube. Great success on your program cook n share. Iam unwell so maybe a great soup recipe or two as well as stews would certainly bring good cheer to my mind,heart and soul. You r most delightful

  • if you have picky eaters like I was, I would give this chowder a whirl!
    Read more at  http://www.sixsistersstuff.com/2013/10/chicken-corn-chowder-recipe.html#e7qtqlaf1LGJuPjB.99

  • I didn’t know the chicken was now anti-biotic and hormone free!!! love that and LOVE these Chicken Corn Chowder Soup Bread bowls!!!

  • Your Chicken and Bacon Corn Chowder Soup looks just awesome.  It’s perfect on a cold day, I will be making this. Thank you for a great recipe, Jason.:-}  Sally A.

  • Mmmmmmm, delicious!!!,! We are starting our warm weather, here in Chile, but I will certainly keep this recipe for winter, it looks and sounds delicious. Best wishes from far away��❤️��

  • OMG first of all Bruno is soooo adorable! Lol how cute. This chicken and bacon corn chowder is sensational jason I love it. Never made anything like it but I will try it out, thank you my friend you rock.